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News Icon 3/16/2021

Miso soup in a white bowl with a wooden ladle laying horizontally above the bowl
Credit: VegNews

Spicy Miso Ramen

This recipe was originally created by Nadine Horn and Jörg Mayer and published on VegNews.

Makes 4 servings
Prep Time: 10 minutes


  • 8 cups vegetable broth
  • 1 tablespoon soy sauce
  • 2 teaspoons toasted sesame oil
  • 10½ ounces egg-free ramen noodles
  • 2 carrots, peeled and shaved into thin strips
  • 7 ounces firm tofu, cut into ¾-inch cubes
  • 2 scallions, thinly sliced
  • 1 cup fresh bean sprouts
  • 2 red jalapeños, finely chopped
  • ½ teaspoon ground pink peppercorns
  • ½ teaspoon black pepper
  • ¼ cup yellow miso paste


  1. In a large pot over high heat, bring broth, soy sauce, and sesame oil to a boil. Add noodles and cook for 5 minutes, until just tender. Remove noodles with tongs and divide among four serving bowls, leaving broth at a boil.
  2. Add carrots, tofu, scallions, and bean sprouts to broth and boil for 3 minutes, until softened. Using a slotted spoon, remove from pot and divide among soup bowls.
  3. Add jalapeños, peppercorns, and pepper to broth. Bring to a rapid boil. Remove from heat and stir in miso. Divide broth among soup bowls and serve immediately.


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